<p>Ramon Morató goes over 15 innovative projects in which he analyzes current pastry and chocolate making through the prism of science, anthropology, nutrition, sociology, design, and craftsmanship.\nThe second and eagerly awaited book by Ramon Morató (his first being the highly regarded Chocolate, first published in 2007) will surprise anyone who gets their hands on it. Within this book's pages, the chef approaches pastry and chocolate with a 360-degree view, from knowledge and science, the latest trends and new consumption habits, and the spectacular design of his creations with their corresponding recipes and techniques.\nThrough 15 chapters or projects, Morató presents, for example, the definitive study on a peculiar Japanese cake; a deep multidisciplinary analysis on the so-called healthy pastry or a scientifically based study on ganache, with vegan versions, one shot, water-based, for long-term conservation, and the revolutionary praline ganache, among many other topics. But the reader will also find almost a hundred creations such as bonbons, bars, cotton cheesecakes, plate desserts, macarons, cakes, entremets, tartlets, snacks, ice cream, choux, tarts ...\nFiles features creative design by ZOO Studio, spectacular photos by Ivan Raga, and is published by Books for Chefs and So Good..Magazine.\nIf you liked Chocolate you cannot miss out on this amazing Files.</p>

Book 9788412131451

Ramon Morató

VILBO EDICIONES Y PUBLICIDAD

The Cacao Alphabet - Cacao Barry

Ciro Fraddanno

Philippe Marand

Lauren V. Haas

Ilias Nikola and Paul Yochum Julie Sharp, Dimitri Fayard, Martin Diez, Mark Tilling, Gabrielle Drapp

Vilbo

Eight great professionals of patisserie: Oriol Balaguer, Ramon Morató, Miguel Sierra, Isaac Balaguer, Carlos Mampel, Abraham Balaguer, Abraham Palomeque, and David Pallas offer a wide spectrum of the new era of professionals, already considered masters in their field. These acclaimed pastry chefs are a perfect example of the high level of professionalism enjoyed in patisserie today and a clear demonstration of the art and technique of the new generation. The New Generation in Pastry covers a wide selection of new offerings in desserts and pastry, ranging from boutique patisserie to restaurant desserts.

21st C, The New Generation in Pastry

ORIOL BALAGUER

Miguel Sierra

Isaac Balguer

Carlos Mampel

Abraham Balaguer

Abraham Palomeque

David Pallas

Montagud Editores

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Books by Ramon Morató